This 30-Minute Mediterranean Chicken Soup is a vibrant and nourishing dish that brings the sunny flavors of the Mediterranean right to your table. Packed with tender chicken, hearty vegetables, and fragrant spices, this soup is both comforting and nutritious. The fire-roasted tomatoes and artichoke hearts add a delightful tang, while the addition of kale and garbanzo beans boosts the health factor. It’s the perfect quick and wholesome meal for busy weeknights or when you’re craving something light yet satisfying.

Ingredients:
- 4 tablespoons olive oil
- 1 extra-large sweet Vidalia or yellow onion, peeled and diced small
- 2-3 large stalks celery, diced small
- 4 garlic cloves, peeled and finely minced or pressed
- 1 pound boneless skinless chicken breast, raw, diced into small pieces
- 1 tablespoon Italian seasoning, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- 1 (15-ounce) can fire-roasted tomatoes, do not drain
- 12 ounces artichoke hearts (frozen, thawed is fine)
- 64 ounces (8 cups) low-sodium chicken stock
- 1 small zucchini, diced small (optional)
- 1 (15-ounce) can garbanzo beans, drained and rinsed (no-salt-added preferred)
- Leaves from 4 large stalks of kale, torn into bite-sized pieces (discard the thick center rib)
- Kosher salt, to taste (almost 2 tablespoons may be needed if using low/no sodium products)
- 1 to 2 tablespoons lemon juice (optional but recommended for a bright flavor)
- Pinch of cayenne pepper (optional and to taste)
Instructions:
- Sauté the Vegetables:
- In a large Dutch oven or stockpot, heat the olive oil over medium-high heat. Add the diced onion and celery, and sauté for about 7-8 minutes, stirring occasionally, until the vegetables begin to soften.
- Cook the Chicken:
- Add the minced garlic and diced chicken to the pot. Sprinkle the mixture with Italian seasoning and black pepper. Sauté for about 3 minutes, stirring frequently, until the chicken is about two-thirds cooked through.
- Simmer the Soup:
- Pour in the can of fire-roasted tomatoes along with their juice, followed by the artichoke hearts and chicken broth. If using zucchini, add it now. Bring the soup to a boil and let it cook for about 5 minutes, or until the chicken is fully cooked through.
- Finish with Kale and Beans:
- Stir in the garbanzo beans and torn kale leaves. Turn off the heat and allow the kale to wilt in the hot soup, about 1 to 2 minutes.
- Season and Serve:
- Taste the soup and adjust the seasoning with kosher salt as needed. Depending on the saltiness of your stock and canned ingredients, the amount of salt required will vary.
- For an extra burst of flavor, stir in the lemon juice and a pinch of cayenne pepper, if using. Serve the soup immediately, and enjoy!
Tips:
- Artichoke Hearts: Using frozen artichoke hearts is convenient and ensures they retain their firm texture in the soup. If using canned, rinse them well to reduce any briny taste.
- Zucchini: This is an optional addition but adds a nice texture and extra nutrients. If you prefer, you can swap it out for other vegetables like spinach or bell peppers.
- Spice Level: The pinch of cayenne pepper adds a subtle heat that complements the other flavors. Feel free to adjust the amount to your preference or omit it entirely.
- Serving Suggestions: This soup pairs wonderfully with a slice of crusty bread or a side of garlic naan. It’s also excellent served over a scoop of rice or quinoa for a heartier meal.
This Mediterranean Chicken Soup is not only quick and easy but also a delicious way to enjoy a balanced meal. Whether you’re looking for something to warm you up on a chilly day or a light, flavorful dish for a quick lunch, this soup is sure to become a favorite in your recipe rotation.
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